Your meatloaf sounds excellent. I made a meatloaf similar to this a few months ago and had some problems. I wanted to make the meatloaf calling for 1lb beef, 1lb pork, and 1lb veal. I couldn't find the veal so I used 2lb beef and 1lb pork. (no veggies, no oats, no cheese) I probably used italian bread crumbs, eggs, and dry seasonings.
Oh my gosh, now I know what I did wrong, (Memory is everything!
) I put it in my slower cooker and cooked it for about 8-10 hrs. I think the pork was fully cooked before the beef and seemed to fry the beef. I drained off the fat and when I removed the meatloaf, it was sort of crumbly and didn't slice without falling apart. (it was done; but not over done)
After we all sampled it and nobody came back for seconds, I crumbled it and made goulash. That was the best pot of goulash ever.
I have added cheese to my burger patties before and it seems to steam a hole and run out.
I'd like to try the meatloaf with beef & pork again. Can you troubleshoot my problems? I'm never cooking a meatloaf in the slow cooker again; I know that for sure.